Creamy Lemon Fettuccine With Crispy Prosciutto

Chef: Adapted from Punchfork

Course: Main Meal

Servings: 4



  1. Pour 1 tsp. extra-virgin olive oil into a cold large skillet; arrange 2 thin slices prosciutto in an even layer in pan. Set over medium-low heat and cook, turning occasionally, until prosciutto is crisp, 5–7 minutes. Transfer to paper towels to drain; set aside. Reserve skillet.
  2. Cook pasta in a large pot of boiling salted water (Kosher salt) until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
  3. Meanwhile, heat remaining 1 Tbsp. extra-virgin olive oil in reserved skillet over medium-low. Cook finely chopped garlic cloves, stirring, until fragrant, about 20 seconds. Pour in heavy cream, increase heat to medium, and bring to a simmer, scraping up any browned bits stuck to bottom of pan with a wooden spoon. Cook, stirring often, until sauce is thickened, about 2 minutes; reduce heat to low. Using a Microplane, finely grate zest of the lemon into sauce. Cut lemon in half and squeeze in juice from 1 half. Cut remaining lemon half into wedges; set aside for serving. Stir in finely grated Parmigiano.
  4. Add pasta and ¼ cup pasta cooking liquid to sauce. Cook, tossing often and adding more pasta cooking liquid if needed (you’ll probably use about ¾ cup), until pasta is coated and glossy. Season with freshly ground black pepper; taste and season with extra kosher salt if needed.
  5. Divide pasta among bowls. Tear reserved prosciutto over and season with more pepper. Serve with reserved lemon wedges.

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